"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Appliances
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-09-2011, 01:41 AM   #21
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,860
Love my Pro 600. Almost all I do with it is bread, but that it does very well. I can get hypnotized watching the spiral dough hook work.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 12-09-2011, 12:35 PM   #22
Head Chef
 
Leolady's Avatar
 
Join Date: Apr 2008
Location: Kansas
Posts: 1,418
Quote:
Originally Posted by FrankZ View Post
Oh sure.. rub it in.

Though, to be honest I really have no issues with the KA (600 Pro) but the Hobart would be nice escalation.
Ask Gadzooks. Once you have a Hobart, you will never go back to a KA.
__________________
The luster of shiny new appliances can't compete with the virtues of Vintage: namely durability, simplicity, superior cooking and a cool retro look. https://leoladyshousecollectiblesandg....blogspot.com/
https://leoladysw.blogspot.com/
Leolady is offline   Reply With Quote
Old 12-09-2011, 12:55 PM   #23
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,918
I have used Hobarts (the big ones on the floor). I looked at them to start with but they really are way more spendy (new) than what I ended with, by a factor of 7. My KA has done everything I have asked of it without complaint.

The only time it is a problem is when I don't have enough in the bowl. I found with a large scale Hobart that issue happens as well, just a different scale.

And besides, the red is dead sexy on the counter.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 12-09-2011, 01:04 PM   #24
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,400
Quote:
Originally Posted by FrankZ View Post
I have used Hobarts (the big ones on the floor). I looked at them to start with but they really are way more spendy (new) than what I ended with, by a factor of 7. My KA has done everything I have asked of it without complaint.

The only time it is a problem is when I don't have enough in the bowl. I found with a large scale Hobart that issue happens as well, just a different scale.

And besides, the red is dead sexy on the counter.
I find the scraping beater a really valuable accessory, specially with smaller batches.
__________________
Living gluten/dairy/sugar/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 12-09-2011, 01:05 PM   #25
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,918
Quote:
Originally Posted by LPBeier View Post
I find the scraping beater a really valuable accessory, specially with smaller batches.

I thought about one of those, or one can just make bigger batches.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 12-09-2011, 01:32 PM   #26
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,400
Quote:
Originally Posted by FrankZ View Post
I thought about one of those, or one can just make bigger batches.
Oh, I make big batches, but this even helps with them. I never thought I'd like it but there is no turning back now - one of my better buys! Um batter buys?
__________________
Living gluten/dairy/sugar/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 12-09-2011, 02:24 PM   #27
Assistant Cook
 
Join Date: Dec 2011
Location: Los Angeles and New York
Posts: 7
Couldn't bake without it: pizza, bread, etc. 10 years and still going strong. This is the only appliance in our kitchen that plugs in that we use often.
chrisbrooks is offline   Reply With Quote
Old 12-09-2011, 05:39 PM   #28
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,242
Quote:
Originally Posted by LPBeier View Post
I find the scraping beater a really valuable accessory, specially with smaller batches.
I have the same beater, and I wouldn't be without one now. Not only is it good for smaller batches, and scraping the bowl, it is much more efficient at creaming, stuff beats up fluffier and quicker.
bakechef is offline   Reply With Quote
Old 12-10-2011, 12:24 PM   #29
Sous Chef
 
gadzooks's Avatar
 
Join Date: Dec 2007
Location: SoCal
Posts: 895
Quote:
Originally Posted by Leolady View Post
Ask Gadzooks. Once you have a Hobart, you will never go back to a KA.
Amen...fortunately, I am not likely to wear my N50 out in my lifetime. I have caught wind of another Hobart 5qt. countertop mixer, very sleek and modern-looking, that was only made briefly as a possible replacement for the N50. Even saw one (very pretty) for sale on Ebay. Came with wire whisk, non-flat flat beater, dough hook, pastry knife and bowl. Don't know anything else about them, and couldn't save the picture from Ebay, or I'd post it. I should add that I only have an N50 because I got an incredible deal...I would not have gone out looking for one on my budget, my KA was just fine.
gadzooks is offline   Reply With Quote
Old 12-13-2011, 01:33 PM   #30
Senior Cook
 
Julio's Avatar
 
Join Date: Jun 2009
Location: Bronx, NY
Posts: 268
I've had my ka artisan 5 qt mixer for 2 years now and love it. I use it to make pizza dough, cakes, cookies.....
Julio is offline   Reply With Quote
Old 12-29-2011, 05:02 AM   #31
Assistant Cook
 
Join Date: Apr 2008
Location: Ossining, NY
Posts: 14
There is a Hobart M-50 five quart mixer on eBay auction at $299.00 right now. Says free shipping, with bowl but no attachments and "works great". Lots of K5 and K45 machines there too. Not mine, never seen it.
Biser is offline   Reply With Quote
Old 12-29-2011, 07:13 AM   #32
Assistant Cook
 
Join Date: Dec 2011
Location: London, U.K.
Posts: 40
Yes, you will be very happy with the KichenAId mixer and regret if you did not buy the real thing. I love mine for 15 years now and couldn't do without. This truly is a high quality mixer and will be a hugh asset :-)
ilovesoup is offline   Reply With Quote
Old 05-12-2013, 03:28 PM   #33
Assistant Cook
 
Join Date: May 2013
Location: Saint Louis, Missouri
Posts: 1
I bought a used one on Craigs list this weekend and I have already used it 3 times today. I wanted one for a long time and I am glad I finally got one.
paperloader is offline   Reply With Quote
Old 06-09-2013, 05:59 PM   #34
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
Quote:
Originally Posted by shreksbro View Post
Hello everyone, I could use some advice from some more experienced bakers. I'm looking lustfully at the KA Artisan mixer and wondering if I'll regret it. They are horrendously expensive here in Australia, but anything else won't look as pretty in my little country kitchen and will therefore get hidden away (and used less). I've also read that they aren't the first choice for serious bread bakers, and I'm wondering whether that should bother me.

I've just bought an Esse wood-fired oven/heater which will be running all winter, essentially giving me a 'free' oven to use. I plan to bake my own bread (and pizza, and pastry, and merinques etc), and I generally prefer wholemeal, wholegrain and light rye styles of bread. I have no idea how much dough I'll be making at a time, I'm single so I don't see a need for huge loaves, but it is likely they will be from quite dense doughs. The oven isn't massive at 12"W x 13"H x 17"D so I guess I'm limited anyway to one large loaf or maybe two small ones at a time.

So, do you think a KA will keep me happy?
KA mixers are widely used on television on both American and British cooking programmes on television if you consider this is a good recommendation. People I know who own them speak highly of them and they are indeed, as you say, pretty. I have inherited my Mother's (British)Kenwood Chef which is still going strong after more than 30 years. Not pretty though, in fact. very old fashioned in design. (A secret part of me does lust after a red KA, though)

Bread and cake do freeze well in the main so even if you live alone it's worth batch baking.
Mad Cook is offline   Reply With Quote
Old 07-21-2013, 08:32 AM   #35
Assistant Cook
 
chrismcphee's Avatar
 
Join Date: Mar 2013
Location: Brampton
Posts: 40
I bought the KA Accolade 400 several years ago. It gets regular use from burger mix to bread dough and has given me no trouble whatsoever. Thoroughly recommended.
chrismcphee is offline   Reply With Quote
Old 07-21-2013, 06:22 PM   #36
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by CWS4322 View Post
I would suggest not storing it near a toilet <g>.
Now if I could just stop laughing and finish reading this thread. A good one CWS, a really good one. That one brought a real deep belly laugh from me.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 07-21-2013, 06:39 PM   #37
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by bakechef View Post
I have the same beater, and I wouldn't be without one now. Not only is it good for smaller batches, and scraping the bowl, it is much more efficient at creaming, stuff beats up fluffier and quicker.
I have had my KA Classic for more than twenty years. It sits very proudly on my counter. I also have the scraper and never bring out the regular one that came with it. What I like about the scraper is that it even scrapes right down to the bottom of the bowl. I also have the meat grinder and the pasta maker. For Christmas my son bought me the very expensive glass bowl. It is a five quart with a cover. The Classic is the very low end of the KA line. And mine has made bread, pasta, cakes galore, and so many other things. If mine can stand up to all I have put it through, imagine what yours can do.

Go for it. You will be sorry if you don't. Every so often we have to feed the hunger side of ourselves when we see something we want so badly. Go for it. Today. And if you have tears of joy running down your cheeks, don't be surprised.

And welcome to DC. We have another Aussie folks! Yay!
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 07-21-2013, 06:44 PM   #38
Head Chef
 
KatyCooks's Avatar
 
Join Date: Jul 2013
Location: Hampshire
Posts: 1,167
I have been drooling after a KA Artisan for a couple of years. A new one in Britain will cost at least 499 ($760) (with very few attachments).

Can't justify it right now, but having seen the endorsements from users, I am definitely going to get one eventually!

In the meantime, I am making do with an ancient but trusty Moulinex hand mixer, a Kenwood Minichef, and a Bamix stick blender.
KatyCooks is offline   Reply With Quote
Old 07-22-2013, 07:41 AM   #39
Sous Chef
 
gadzooks's Avatar
 
Join Date: Dec 2007
Location: SoCal
Posts: 895
Quote:
Originally Posted by Leolady View Post
Ask Gadzooks. Once you have a Hobart, you will never go back to a KA.
Because I will never have need of another mixer...unless I have to go bigger, in which case it would be...a Hobart.
gadzooks is offline   Reply With Quote
Old 07-22-2013, 09:19 AM   #40
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,805
Send a message via Skype™ to taxlady
Quote:
Originally Posted by KatyCooks View Post
I have been drooling after a KA Artisan for a couple of years. A new one in Britain will cost at least 499 ($760) (with very few attachments).

Can't justify it right now, but having seen the endorsements from users, I am definitely going to get one eventually!

In the meantime, I am making do with an ancient but trusty Moulinex hand mixer, a Kenwood Minichef, and a Bamix stick blender.
If you are considering paying 499, you should have a look at this Swedish mixer that I am lusting after. In GB, it costs 595. I heard about it here on DC. I don't use the mixer I have very much, but I might use a good one a lot more - enough to justify the price of an expensive unit.

Assistent Original Mixer Range
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Reply

Tags
kitchenaid, mixer, recipe

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 10:47 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.